Recipe: Laura Miller’s avocado grapefruit bowls

breakfast

salad

vegan

(2 votes, average: 4.00 out of 5)

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Be it breakfast, lunch or a dinner-party starter, this recipe is bound to impress the avocado lovers in your life. The vivacious energizer behind Raw. Vegan. Not Gross. Laura Miller had this to say about her summer-ready recipe from her new book:

‘I am scared of everything. Seriously, I panic about having to go to the post office. But you know what I’m not afraid of? Fat. Fat is an important part of your diet, and I can guarantee you that your body is craving it right now. A lot of folks are deathly afraid of eating fats because they think fats “make you fat.” This is a myth. Healthy, plant-based fats help to prevent inflammation, allow your body to absorb other nutrients, support healthy brain function, keep you feeling full, and lower cholesterol.

The healthy fats in the avocado help your body to absorb vitamin C and potassium, and the basil is a great anti-inflammatory and supports cardiovascular health, making this a great breakfast for athletes. I eat this straight from the avocado, but you could also scoop it out and spread the whole thing on toast.’

Laura Miller’s avocado grapefruit bowls

Photo by

David Loftus

(2 votes, average: 4.00 out of 5)

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Preparation Time5 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy

ingredients

2 ruby red grapefruits

2 avocados

3 or 4 fresh basil leaves

1 teaspoon maple syrup

Pinch of salt

Photo by

David Loftus

1

Remove both the peel and pith from the grapefruit using a sharp paring knife. Working over a medium glass bowl to catch the juice, carefully carve out the grapefruit segments from between the membranes. Reserve the juice in the bowl.

2

Transfer the grapefruit segments to a small glass bowl and set aside.

3

Cut the avocados in half, remove each pit, and place the halves in a medium bowl or on a cutting board.

4

Pour the reserved grapefruit juice over the avocados to keep them from browning.

5

Cut your basil into chiffonade by stacking the leaves on top of one another, then rolling into a cigar. Holding the roll against the cutting board, thinly slice it crosswise to create ribbons.

6

Add the basil to the small bowl with the grapefruit segments, maple syrup, and salt. Toss lightly, then scoop the mixture onto the avocado halves, filling in where the pit has been removed. It’s okay if it spills over a bit!

7

Serve immediately.

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Preparation Time5 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy

ingredients

2 ruby red grapefruits

2 avocados

3 or 4 fresh basil leaves

1 teaspoon maple syrup

Pinch of salt

Photo by

David Loftus

1

Remove both the peel and pith from the grapefruit using a sharp paring knife. Working over a medium glass bowl to catch the juice, carefully carve out the grapefruit segments from between the membranes. Reserve the juice in the bowl.

2

Transfer the grapefruit segments to a small glass bowl and set aside.

3

Cut the avocados in half, remove each pit, and place the halves in a medium bowl or on a cutting board.

4

Pour the reserved grapefruit juice over the avocados to keep them from browning.

5

Cut your basil into chiffonade by stacking the leaves on top of one another, then rolling into a cigar. Holding the roll against the cutting board, thinly slice it crosswise to create ribbons.

6

Add the basil to the small bowl with the grapefruit segments, maple syrup, and salt. Toss lightly, then scoop the mixture onto the avocado halves, filling in where the pit has been removed. It’s okay if it spills over a bit!

7

Serve immediately.

SHOW MORE

SHOW LESS

Be it breakfast, lunch or a dinner-party starter, this recipe is bound to impress the avocado lovers in your life. The vivacious energizer behind Raw. Vegan. Not Gross. Laura Miller had this to say about her summer-ready recipe from her new book:

‘I am scared of everything. Seriously, I panic about having to go to the post office. But you know what I’m not afraid of? Fat. Fat is an important part of your diet, and I can guarantee you that your body is craving it right now. A lot of folks are deathly afraid of eating fats because they think fats “make you fat.” This is a myth. Healthy, plant-based fats help to prevent inflammation, allow your body to absorb other nutrients, support healthy brain function, keep you feeling full, and lower cholesterol.

The healthy fats in the avocado help your body to absorb vitamin C and potassium, and the basil is a great anti-inflammatory and supports cardiovascular health, making this a great breakfast for athletes. I eat this straight from the avocado, but you could also scoop it out and spread the whole thing on toast.’

Laura Miller’s avocado grapefruit bowls

1

Remove both the peel and pith from the grapefruit using a sharp paring knife. Working over a medium glass bowl to catch the juice, carefully carve out the grapefruit segments from between the membranes. Reserve the juice in the bowl.

2

Transfer the grapefruit segments to a small glass bowl and set aside.

3

Cut the avocados in half, remove each pit, and place the halves in a medium bowl or on a cutting board.

4

Pour the reserved grapefruit juice over the avocados to keep them from browning.

5

Cut your basil into chiffonade by stacking the leaves on top of one another, then rolling into a cigar. Holding the roll against the cutting board, thinly slice it crosswise to create ribbons.

6

Add the basil to the small bowl with the grapefruit segments, maple syrup, and salt. Toss lightly, then scoop the mixture onto the avocado halves, filling in where the pit has been removed. It’s okay if it spills over a bit!

7

Serve immediately.

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WRITTEN BY:

Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....